Who needs Wolfgang Puck and Emeril Lagasse when we’ve got top chef Carson Daly in the house?
Thanksgiving is less than two weeks away and Carson is already planning the perfect turkey feast for his family.
“I’m psyched to just get going on it,” he told Producer Angie Friday morning. “I love it. I just like to barbecue a lot.”
Carson’s tried the whole deep-fried fad, but personally, he’s not a fan. “Totally dangerous! You have this enormous vat of piping hot oil.”
This year, he’s going the brine and barbecued route.
“But my brine sits for 24 hours just to make the brine. Then I’m going to strain it and keep all the big stuff out of it and take just the liquid solution and then put it in the brine bag and then put the turkey in that and that will sit for twelve hours. I don’t like to overly-brine the turkey because it does get salty.”
On Thanksgiving morning, Carson takes the turkey out of the fridge, washes it off, and gets to work.
“I’m putting it in a ceramic oven outside, the Big Green Egg, so I’m going to smoke it with some apple-wood chips. Put a little bit of canola oil on the bird itself. My mom just globs on the butter, which is fine. I like a little, thin layer of canola oil. I’ll actually 80% of the way into cooking the turkey go back and put some butter on it just to help get the golden-browness at the end and then kind of bake it off for 45 minutes.”
Well doesn’t that sound delish! But just in case his plan goes awry, Carson assures us his mother will have a back-up turkey waiting in the wings!
- What are some of your top-secret turkey tips? Share with us in the comments section…come on, we won’t tell anybody!
-Sarah Carroll, 97.1 AMP Radio/Los Angeles